The Great Lobster Cookbook
More than 100 Recipes to Cook at Home
Nonfiction, Food & Drink, Canadian, Seafood
| Author: | Matt Dean Pettit | ISBN: | 9780449016299 |
| Publisher: | Appetite by Random House | Publication: | October 28, 2014 |
| Imprint: | Appetite by Random House | Language: | English |
| Author: | Matt Dean Pettit |
| ISBN: | 9780449016299 |
| Publisher: | Appetite by Random House |
| Publication: | October 28, 2014 |
| Imprint: | Appetite by Random House |
| Language: | English |
Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.
From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.
A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses.
The Great Lobster Cookbook includes more than 100 of Matt’s best recipes—from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes.
With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail.
A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn’t need to be reserved for special occasions. Join the Crustacean Nation and get cracking.
Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.
From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.
A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses.
The Great Lobster Cookbook includes more than 100 of Matt’s best recipes—from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes.
With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail.
A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn’t need to be reserved for special occasions. Join the Crustacean Nation and get cracking.
